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2-1/2 red bell peppers, cut in half,
cored and seeded
1-1/2 yellow bell peppers, cut in half,
cored and seeded
1 teaspoon extra virgin olive oil
2-1/2 teaspoons balsamic vinegar
1 recipe Pizza Dough, p. 35
3 tablespoons flat parsley leaves,
washed and dried
6 large fresh basil leaves, washed
and dried
1 ounce Reggiano
™
Parmesan,
cut in 1/2 - inch cubes
8 ounces fresh mozzarella, well
chilled
8 ounces chevre or goat cheese
2 ounces Ricotta Salata, crumbled
Cornmeal for sprinkling
Roasted Pepper, Chevre & Mozzarella Calzone
Make ahead for a picnic or tailgating party.
Makes 4 large or 8 small calzones, 8 servings
Preparation: 1 hour for the pizza dough (Recipe, page 35);
25 minutes plus about 30 minutes baking and resting time
Preheat the oven to 400° F. Line a shallow baking sheet with foil. Insert the slicing disc. Use
medium pressure to slice the red and yellow peppers. Remove and toss with the olive oil.
Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and
beginning to brown. Transfer to a small bowl; toss with the balsamic vinegar and let cool.
Prepare the Pizza Dough and let rise. Position the rack in the middle of the oven. If using a
baking stone, place it on the rack. Raise the oven temperature to 450° F. Sprinkle a nonstick
baking sheet (not “air-bake” type) or baker’s peel with cornmeal.
Insert the metal blade. Pulse to chop the parsley and basil, 10 times. Remove and reserve.
With the machine running, drop the Parmesan cubes down the small feed tube and process
to chop, 10 seconds. Insert the shredding disc and shred the mozzarella. Leave in the work
bowl. Insert the metal blade. Sprinkle the crumbled chevre, Ricotta Salata and reserved herbs
over the mozzarella. Pulse to combine, 12 to 15 times. Remove and refrigerate until ready to
assemble the calzones.
Divide the dough into 4 or 8 equal balls depending on size of calzones desired. Cover loosely
with plastic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds,
9 - 10 inches each in diameter for 4 balls, and 5 - 6 inches in diameter for 8 balls. Spread the
cheese mixture over half the dough, leaving a 1-inch border. Use 1/2 cup for the larger cal-
zones and 1/4 cup for the smaller calzones. Drain the peppers. Sprinkle the peppers over the
cheese mixture – 1/4 cup for the larger calzones, 2 tablespoons for the smaller calzones.
Brush the border of the dough lightly with water. Fold the dough over the filling and press firm-
ly to seal the edges. Then make overlapping folds around the edges of the calzone. Use a
serrated knife to make three 1-inch slashes on the top of each calzone for the steam to
escape. Place on a cornmeal-dusted baker’s peel and slide onto the preheated baking stone,
or onto a cornmeal-dusted baking sheet. Bake for 20 to 25 minutes, until the dough is baked
through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving.
Calzones may be served hot or at room temperature. Leftover calzones should be wrapped in
foil or plastic wrap and refrigerated. Re-warm in a 375° F oven before serving. Microwaving is
not recommended.
Nutritional analysis per serving:
Calories 244 (from fat 57%) • pro 15g • carbo 12g • fat 16g
sat. fat 10g • chol. 41mg • sod 318mg • fiber 2g
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